LIME-PISTACHIO TART
Creamy meets crunchy when a layer of velvety lime-flavored mascarpone-ricotta mousse and tart lime curd come together in a rustic pistachio shell in this Lime-Pistachio Tart. It may look like a cheesecake, but it is lighter and airier-a fitting finale to a spring get-together. Indeed, the green zest garnish lends itself quite nicely to a Saint Patrick's Day meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 13
Steps:
- Make the dough: Whisk together nuts, flour, sugar, salt, and lime zest in a large bowl. Using your fingertips, work in butter until the largest pieces are the size of peas; make a well in center. Whisk yolk and egg in a small bowl, and pour into well. Gradually draw flour mixture into center, kneading until combined. Shape dough into a disk. Wrap in plastic, and refrigerate overnight (up to 3 days).
- Start the filling: Place ricotta in a sieve lined with cheesecloth, and set over a bowl. Cover, and refrigerate overnight.
- Prepare an ice-water bath; set aside. Whisk sugar, yolks, and eggs in a large heatproof bowl. Whisk in lime zest and juice. Set bowl over a pan of simmering water. Cook, whisking occasionally, until thick, about 30 minutes.
- Remove from heat. Add butter, a few pieces at a time, whisking until smooth after each addition. Pour through a fine sieve into a bowl set in ice-water bath. Place plastic wrap directly on surface of lime curd. Let cool. Refrigerate overnight (up to 3 days).
- Preheat oven to 325 degrees. Let dough come to room temperature; roll out on a lightly floured surface to 1/4 inch thick. Fit dough into a 10-by-3-inch springform pan, pressing and patching so that dough reaches 2 inches up sides of pan. Line with parchment; fill with pie weights or dried beans. Chill in freezer 15 minutes.
- Bake crust 30 minutes. Remove pie weights and parchment. Bake until edge of crust is golden brown and inside is pale golden brown, 15 to 18 minutes. Let cool slightly on a wire rack. Remove sides from pan; and transfer crust to rack to cool completely.
- Assemble tart: Spread 2 1/2 cups lime curd over crust. Put ricotta and mascarpone into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until thick, about 5 minutes. Reduce speed to low. Beat in remaining lime curd. Raise speed to high, and beat 3 minutes. Pour over lime curd in crust, spreading evenly with an offset spatula; gently shake to remove any air bubbles. Refrigerate, uncovered, overnight. Garnish with zest before serving.
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Kyle Bethel
[email protected]This was the worst tart I have ever tasted. I would not recommend it to anyone.
taoufik mouataz billah
[email protected]I would not recommend this recipe. It was a waste of time and ingredients.
Sarah Kawash
[email protected]This tart was just okay. I wasn't really impressed.
Rolyn
[email protected]I'm not sure what I did wrong, but my tart didn't turn out very well. I think I need to practice more.
Altie Mua
[email protected]This tart was a bit too time-consuming for me. I think I would try a different recipe next time.
Cecil Sanchez
[email protected]I would recommend this recipe to anyone looking for a delicious and easy-to-make tart.
Indira Karki
[email protected]Overall, this was a good recipe. I would definitely make it again, but I would make a few changes.
Syed Agha
[email protected]The filling was a bit too runny. I think I needed to cook it for a bit longer.
Valtrek xx
[email protected]I had some trouble getting the crust to stay together. I think I needed to use more butter.
Hassan abibat
[email protected]This tart was a bit too sweet for my taste. I would recommend using less sugar in the filling.
J Guthrie
[email protected]This was my first time making a tart and it turned out great! The instructions were easy to follow and the end result was a beautiful and delicious dessert.
Ashik Howlader
[email protected]I love the combination of lime and pistachio. This tart was the perfect balance of sweet and sour. I will definitely be making it again!
Carla Ariaz
[email protected]This tart was a showstopper! I brought it to a potluck and everyone raved about it. I will definitely be making it again for my next party.
Akhtar shah Kakar
[email protected]I'm so glad I tried this recipe! The lime and pistachio flavors go together perfectly. I will definitely be making this tart again.
Mahmood Mahmood
[email protected]This tart was a bit more work than I expected, but it was worth it. The end result was a beautiful and delicious dessert that everyone enjoyed.
Vinny Cullen
[email protected]I made this tart for my family and they all loved it! The crust was flaky and the filling was creamy and delicious. I would definitely recommend this recipe to anyone looking for a special dessert.
Kylie Potaka
[email protected]This was the perfect dessert for my summer party. It was light and refreshing, and everyone loved it. I will definitely be making it again!
Juochi k
[email protected]This tart was easy to make and turned out beautifully. The only thing I would change is to use a bit less sugar in the filling. It was a bit too sweet for my taste.
Ahmaz Rumel
[email protected]I'm not usually a fan of lime desserts, but this tart was surprisingly delicious! The pistachio flavor really balanced out the tartness of the lime. I also loved the crunchy crust.
noshad bilal
[email protected]This tart was a delightful combination of tangy lime and nutty pistachio. The crust was perfectly flaky and the filling was smooth and creamy. I especially loved the contrast between the sweet and sour flavors. It was a hit at my dinner party and I w